But last night, I tried something new, and it was delicious. We are not normally fans of Alfredo sauce, but I decided to try it and I am pleased to say this recipe has made the cut- and we will be having it again.
I found this recipe through a blog- Stop and Smell the Chocolates.
Here is the recipe:
Chicken Caesar Lasagna
9 dried whole wheat lasagna noodles
2 (10 oz) containers refrigerated light Alfredo sauce- (I used one jar and it still turned out great)
3 tablespoons lemon juice – (didn’t have this so I didn’t use it)
1/2 teaspoon cracked black pepper
3 cups chopped, cooked chicken breast
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup bottled roasted red sweet peppers, drained and chopped
1+ cup shredded Italian blend cheese (if you don’t have this blend, just use whatever cheese you have- that’s what I did)
1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.
2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Sprinkle 1/3 of the cheese over mixture. Repeat layers twice, topping with remaining cheese. Cover; bake for 45-55 minutes or until heated through. Uncover. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.
*** I did not have anything to cover the dish with in the stove- so I put it in for 30 minutes instead at 325 and kept an eye on it. It came out great, the top did not burn, and it was nice and warm.
If you try it let me know what you think!
***Direct Link to original recipe post, click here.